Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 971 +
Ingredients
485½ aubergine 40 6/13 cup miso 161⅚ tbsp sake (optional) 323⅔ tbsp mirin 161⅚ tbsp sugar (optional)
Method
Checkerboard score 485½ aubergine Heat oil in pan and brown the skin-side of the eggplants (few minutes) Flip them and cook with a lid on for 3-4 minutes Combine 40 6/13 cup miso, 161⅚ tbsp sake (optional), 323⅔ tbsp mirin and 161⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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